Grilled Chicken and Vegetables: Season chicken breasts with your favorite herbs and spices, then grill them alongside a medley of low-carb vegetables like zucchini, bell peppers, and asparagus.
Cauliflower Fried Rice: Replace traditional rice with cauliflower rice and stir-fry it with your choice of protein (chicken, shrimp, or tofu) and plenty of vegetables, adding soy sauce or tamari for flavor.
Zucchini Noodles with Pesto and Cherry Tomatoes: Spiralize zucchini into noodles and toss them with homemade or store-bought pesto sauce and halved cherry tomatoes.
Salmon with Lemon-Dill Sauce: Bake or pan-sear a salmon fillet and serve it with a light lemon-dill sauce. Pair it with steamed broccoli or asparagus.
Turkey and Avocado Lettuce Wraps: Use large lettuce leaves as wraps and fill them with sliced turkey, avocado, sliced bell peppers, and a drizzle of olive oil and balsamic vinegar.
Eggplant Parmesan: Replace traditional breaded chicken or veal with slices of breaded and baked eggplant. Layer with marinara sauce and mozzarella cheese, then bake until bubbly.
Spaghetti Squash with Meatballs: Roast spaghetti squash and use a fork to scrape out the "noodles." Top with your favorite low-carb marinara sauce and homemade or store-bought meatballs.
Thai-Inspired Cabbage Stir-Fry: Saute ground chicken or turkey with shredded cabbage, minced garlic, ginger, and a sauce made from peanut butter, soy sauce, and sriracha for a flavorful stir-fry.
Greek Salad with Grilled Chicken: Grill or bake chicken breast and serve it on a bed of crisp lettuce, cucumbers, tomatoes, red onions, feta cheese, olives, and a drizzle of olive oil and balsamic vinegar.
Beef and Broccoli Stir-Fry: Slice beef thinly and stir-fry it with broccoli florets in a savory sauce made from soy sauce, garlic, ginger, and a pinch of erythritol or another low-carb sweetener.